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This is so quick and easy to put together and looks and tastes great. Using a good quality mozzarella makes all the difference. I used Mozzarella di Bufala, or buffalo mozzarella, a mozzarella made from the milk of the domestic Italian water buffalo. I find it is not necessary to add salt to this tart as the olives are already rather salty but do add pepper and a dash of cayenne pepper if you desire. Kalamata olives are good to use as they are quite meaty and easier to pit than smaller olives. Of course if you buy already pitted olives, it is even easier. But, please do not use olives in tins or jars, do use fresh olives, they taste so much better and are firm and not mushy.
Serves 4
Ingredients:
Puff pastry, blind baked
1 large coeur de boeuf tomato (beefsteak type – meaty and fleshy)
15 kalamata olives, pips removed and halved
1 small onion, thinly sliced
1 to 2 balls of mozzarella, torn
4 eggs
1 cup heavy cream
Freshly ground black pepper
Pinch of cayenne pepper (optional)
6 basil leaves
Preparation:
Preheat the oven to 200 C / 400 F
Slice the tomato and the onion
Arrange the tomato and the onion slices in the pre-cooked pastry shell
Dot with the olives
Add the torn mozzarella on top
Mix eggs with the cream, black and cayenne pepper
Pour into the pastry case
Bake for 30 minutes or until the tart is set
Add the basil leaves
Enjoy!
Osyth said:
I used to photograph the pizzas I made when the girls were small and we ran our cheese shop. They always look SO beautiful – at the time I thought myself very odd but these days people photograph practically everything they eat! The only true mozzarella is made from buffalo milk and it is so much better than cow …. I’m glad you have guided your readers so ☺️
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Nadia said:
It is weird how life has changed, is it not? Hope you kept some of the photos.
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Osyth said:
I have indeed …. The girls tell me I should call them Vintstagrams (vintage Instagram)
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Mad Dog said:
That one’s a keeper – it looks delicious 🙂
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Nadia said:
Thank you. One of my favourites for sure.
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Michelle said:
Very nice!
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Nadia said:
So quick and easy to put together too. A great summer lunch with a green salad.
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AverageSouthAfrican said:
Goodness Nadia you making me so hungry *cries* that looks divine …
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Nadia said:
Oh goody! I am glad you like it. It was very tasty indeed.
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camparigirl said:
What serendipity! I just wrote a shopping list for tomorrow and had decided to make a mozzarella, tomato and olive tart!
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Nadia said:
Do let me know how it turns out. It is such a great summer meal.
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Nancy said:
I’ve been thinking about searching for a tomato tart recipe…and here you are… presenting one, right before my eyes! Talk about superb timing. 🙂 I love everything about your recipe. The Kalamata olives are a delicious touch. Thank you for bringing your delicious recipe to Fiesta Friday. It is a FAB-ulous share!
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Nadia said:
Nothing like good timing!
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Julie is Hostess At Heart said:
I love everything about this beautiful tart!
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Nadia said:
Thank you very much. That means a lot to me.
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petra08 said:
What a deliciously Italian tart! I love the flavours and it looks beautiful 🙂
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Nadia said:
Merci or should I say, grazie. It is very so easy to put together and tastes delicious.
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hocuspocus13 said:
Reblogged this on hocuspocus13 and commented:
jinxx🌅xoxo
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